1. Heat the oil in a large saucepan over a medium heat. Add the carrots and garlic and cook, stirring often, for 3-4 minutes or until the garlic is light golden. Add the stock and 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until the carrots are very tender.

2. Remove the pan from the heat and stir in the watercress. Set aside for 15 minutes to cool slightly.

3. In batches, process in a food processor until almost smooth. Ladel into bowls and serve with the bread rolls.

Notes & tips

Carrots will keep in a plastic bag in the refrigerator up to 10 days. Remove green tops before storing as they will reduce the carrots’ shelf life.